A classic recipe made vegan
Our goal here was to recreate the classic recipe for green bean casserole. We wanted it to taste the same as the one we grew up with and have the same texture.
But we wanted it to be vegan.
After some experimenting in the kitchen, we think we did a pretty good job.
If you’re craving this classic but trying to be dairy-free, this is a great recipe for you!
Green beans in bulk
Not sure if green bean casserole is a Midwestern thing, but it was always on our table at Thanksgiving.
Turkey, mashed potatoes, cranberries, and green bean casserole. It wasn’t a complete meal without it.
It’s got all of the tenants of a holiday dish:
But it’s also traditionally made with dairy. So it’s been years since Lenny has been able to enjoy this classic dish.
Now, it’s not Thanksgiving. We’re still hanging onto summer for dear life right now.
But we saw a bucket of green beans at the Farmer’s Market and just couldn’t say no.
We ended up with a lot of beans. Beans in bulk is an understatement.
And we’ve had green bean casserole on our To-Make list for over a year.
So we decided to make the dish with fresh beans (instead of frozen or canned as we’ve traditionally been served) a full 3 months in advance of Thanksgiving. Because let’s be honest… we’re gonna be pretty busy come November!
You can make this recipe with fresh beans this summer, canned or frozen this winter. Either way it’s incredibly delicious and tastes just like the original.
The trick is to recreate the cream of mushroom soup without using cream. We used cashews to create a rich and thick base and then pulsed in the mushrooms. Pretty much the ugliest thing that’s ever come out of our Vitamix. But the ugly recipes almost always taste the best!
Dig into this classic dish, doesn’t matter what season or where you got your beans. Doesn’t even have to be a holiday meal. We brought this to a family dinner last night and the bowl was scraped clean!
A vegan version of the holiday classic.
- raw cashews (soaked) - 1/2 cup (65 g)
- almond milk (unsweetened) - 1/2 cup (120 mL)
- nutritional yeast - 1 Tbsp. (15 g)
- tapioca starch/flour - 1 Tbsp. (8 g)
- salt - 1 tsp. (5 g)
- garlic - 1 clove
- mushrooms - 8 oz.
- onion - 1/4 whole
- green beans (trimmed) - 24 oz.
- Fried onions - to taste
- Soak the cashews overnight if possible (if not, in hot water for as long as possible)
- Preheat oven to 450 F (232 C)
- Chop green beans into 1 inch pieces and remove stems
- Add all ingredients under “Cream” category to Vitamix container
- Blend on high for 30-45 seconds until smooth
- Add the mushrooms and onion to the mixture
- Pulse 5-10 times on medium speed to finely chop
- Turn off machine
- Stir in green beans with a spoon
- Pour mixture into oven-safe 8×8 pan
- Bake for 25 minutes
- Take out of oven and put fried onions on top
- Bake for another 5 minutes
- Serve immediately out of the oven
- Snap a pic and tag #lifeisNOYOKE
Useful tips for Green Bean Casserole
If you don’t plan to serve immediately, skip putting the fried onions on top (for now). Cook for just 20 minutes, let cool, cover, and refrigerate for up to 3 days. When ready to serve, reheat at 450 F for 15 minutes, adding the onions in the last 5 minutes of baking. You can also leave completely uncooked, cover and refrigerate and then follow the baking instructions below.
Making a kosher meat meal? This is an awesome non-dairy side dish!
If using fresh beans, cut them up into 1 inch pieces. You want them bite-sized. Also fresh beans will give you a bit of crunch. A little less "gloppy" than the traditional dish. But trust us, it's good like that!
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